This is such a light and tasty dish to make for dinner!

Ingredients:

• 1 Package of Pasta (your choice)
• 1 Lb Peeled and Deveined Large Raw Shrimp
• Black Pepper and Salt, To Season
• Extra Virgin Olive Oil
• 2 Cups Chopped Scallions
• 1 Vidalia Onion, Chopped
• 4 Cloves Garlic, Chopped
• 2 Cups Frozen Baby Sweet Peas, Thawed
• 1/3 Cup Heavy Cream
• Zest from 1 Lemon
• Juice from 1 Lemon
• 1 Teaspoon Dried Tarragon
• 2 Tablespoons Fresh Dill, Chopped (For Serving)

Instructions:

1. Cook the Pasta according to the directions on package. Drain and set aside, covered.
2. Meanwhile, pat Shrimp dry and season with Salt and Black Pepper.
3. Add Olive Oil to a Nonstick Skillet over High Heat.
4. Cook the Shrimp for about 3 to 4 Minutes (or until the shrimp have cooked all the way through), making sure to stir often.
5. Transfer the Shrimp to a plate and cover.
6. Lower to Medium High Heat. Add Scallions, Garlic and about a Tablespoon of Olive Oil. Season with Salt. Stir often until the Scallions are cooked, which shouldn't take more than a few minutes.
7. Next, add the Peas, Cream, Lemon Zest, Lemon Juice and Dried Tarragon. Lower Heat to Medium.
8. Allow to Simmer until the sauce thickens.
9. Return Shrimp to the Skillet and coat will with the sauce.
10. Serve over your cooked pasta that was set aside.
11. Serve with Fresh Dill and Enjoy!